Jerusalem artichokes sautéed
Instructions
Scrape, wash and slice the artichokes.
In a pan heat 5 tablespoons oil, add the crushed garlic and roast it.
Tipping the oil and pour in the Jerusalem artichokes, pepper, salt and seasoning mix.
Cook covered, at a moderate flame, bathing every once in a while with a little broth.
Before serving toss with the parsley.
Ingredients and dosing for 4 persons
- 600 g of topinambur
- 2 cloves of garlic
- 1 tablespoon of chopped parsley
- Little of broth
- 5 tablespoons of olive oil
- Pepper
- Salt